Before starting, preheat the oven to 425°F.Wash and dry all produce. Garlic Guide for Step 4:1/8 tsp for mild, 1/4 tsp for medium, 1/2 tsp for extra Halve tomatoes. Cut cucumber into 1/2-inch pieces. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.

Pat turkey dry with paper towels. Season with salt, pepper and Shawarma Spice Blend. Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then turkey. Cook until golden-brown, 1-2 min per side. Transfer turkey to a baking sheet. Bake in the middle of the oven until cooked through, 8-10 min.

While turkey bakes, pat pitas on both sides with damp paper towels. Wrap in foil, then bake in the top of the oven until warmed through, 5-6 min.

While pitas warm, add yogurt, lemon zest, 1 tsp lemon juice (dbl for 4 ppl) and 1/4 tsp garlic puree to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then stir to combine.

Whisk together 1 tsp lemon juice, 1/4 tsp sugar and 2 tsp oil (dbl all for 4 ppl) in a large bowl. Add tomatoes, cucumbers and spring mix. Season with salt and pepper, then toss to combine.

Thinly slice turkey. Spread lemony yogurt over tops of pitas. Top with turkey and some salad. Serve remaining salad on the side. Squeeze over a lemon wedge, if desired.